京盛宇兩口味 | Jing Sheng Yu Mix Pack
京盛宇兩口味 | Jing Sheng Yu Mix Pack
✓ 京盛宇聯名款 - 鐵觀音康普茶 | Tie Guan Yin
✓ 京盛宇聯名款 - 白毫茉莉康普茶 | Pekoe Jasmine Green Tea
Looking for a tea-forward kombucha? These collaboration brews with Taiwan's fabulous Jing Sheng Yu have you covered. This mix pack features half TieGuanYin and half Pekoe Jasmine. Choose 6, 12, or 24 bottles.
京盛宇聯名款 - 白毫茉莉康普茶
Pekoe Jasmine Green Tea
Pekoe is a term used in the grading of high quality teas and refers to young tea leaves picked close to the bud. This kombucha features Pekoe Jasmine tea from Jing Sheng Yu. It marries crisp, distinct floral taste and aroma like fresh jasmine flowers with the fermentation derived flavors of the kombucha such as apple and apple cider notes. This kombucha is truly a fan favorite.
Ingredients: Kai Kombucha (Reverse Osmosis Water, Cane Sugar (Brazil), Oolong Tea (Taiwan), Kombucha Cultures), Jasmine Tea (Taiwan)
京盛宇聯名款 - 鐵觀音康普茶
Tie Guan Yin Kombucha
Jing Sheng Yu's fantastic Taiwan-sourced Tieguanyin uses QingXin Oolong. The tea leaves are roasted to bring out a delicious toasty aroma and a subtly honey flavor. The roasted, toasty notes of the TieGuanYin makes for an exceptionally smooth kombucha.
Ingredients: Kai Kombucha (Reverse Osmosis Water, Cane Sugar (Brazil), Oolong Tea (Taiwan), Kombucha Cultures), Tie Guan Yin Tea (Taiwan)
什麼是康普茶？| What is Kombucha?
Kombucha is a tea drink that's been naturally fermented over days, weeks, or even months. It has a slight vinegary taste due to all the naturally occurring organic acids. Due to the activity of the yeast, it becomes carbonated. It contains B-vitamins and enzymes, and has a high concentration of glucuronic, gluconic, acetic and lactic acids. It also contains more antioxidants than green tea!
As a byproduct of the natural fermentation, Kombucha does contain trace amounts of alcohol which generally measure anywhere between .03 – 2%. Due to Kai Kombucha balanced culture, our kombucha stays below 0.5%. This is similar to the amount of alcohol in ripe fruits. All Kai Kombucha is tested to ensure it is below 0.5%
康普茶的歷史 | The History of Kombucha
The history of Kombucha consumption starts with records of consumption in China, 221 B.C. It was highly esteemed for having healing properties and was even called ‘Elixir of life.’ Legends say that there was a doctor named Kombu who brought this fungus to Japan in order to heal a Japanese emperor. The first records of kombucha consumption date all the way back to China, 221 B.C when Emperor Shi Huang Di sought to extend his life by drinking kombucha which was also called 'Elixir of life'. It is believed it was introduced to the Emperor by Dr. Kombu, which is how it got its name, as 'cha' means tea in Chinese. Years later, kombucha became very popular in Japan, Germany, and Russia. In recent years, kombucha gained massive popularity in North America and worldwide due to its prebiotic and probiotic benefits.
康普茶的好處 | Why Drink Kombucha?
In addition to the funky, not too sweet, a little sour flavor of Kai Kombucha, it has tons of benefits! It's naturally rich source of probiotics and healthy acids - which can aid in digestion and support the body’s natural detoxifying abilities and your gut health - kombucha is a delicious, bubbly beverage that makes you feel energetic and clean.
開-康普茶是如何製作的？ | How is Kai Kombucha Made?
Kai Kombucha Production Methods
1. Use carbon filtered RO water to infuse Taiwan Organic oolong tea at optimal temperature
2. Add the highest quality USDA Organic fair-trade cane sugar to feed our proprietary symbiotic culture of bacteria and yeast imported from North America
3. Let our culture break down the sugars into organic acids such as glucuronic acid
4. After optimal acid and antioxidant development, about 2-4 weeks, infuse with fruit, flowers and herbs for second fermentation
5. Bottle by hand by our lovely staff in our FDA approved kombucha brewery